Friday, September 6, 2013

Chicken Gyros

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One of my favorite on-the-go restaurants is a nearby Greek restaurant called Plaka Grill. They have the most amazing gyros and fries. The only thing that holds me back from going is that their wait is usually long since they are so popular, and whenever I go I always tend to order a side of large fries and baklava. Exactly NOT what my growing pregnant body needs right now.
These homemade chicken gyros are a satisfying replacement for my beloved Plaka gyro, and it pleasantly exceeded my expectations. The chicken is super healthy and moist since it is marinated for at least an hour and then cooked in a tiny amount of vegetable oil, plus the tzatziki sauce is one of the best I've ever had. It's made with Greek yogurt, so the calorie content is much lower than what you would order at a restaurant. Plus it adds a little tang that makes it out of this world. Enjoy!

Printable Recipe 

Tzatziki sauce:
  • 1 cup plain Greek yogurt
  • 1 regular cucumber, peeled and seeded
  • 1 tsp. minced garlic
  • 1 tsp. white wine vinegar
  • Salt and pepper
  • Squeeze of fresh lemon juice
  • Extra virgin olive oil
For the chicken:
  • 2 tsp. minced garlic
  • Juice of 1 lemon (2-3 tbsp.)
  • 2 tsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 heaping tbsp. plain Greek yogurt
  • 1 tbsp. dried oregano
  • Salt and pepper
  • 1 1/4 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
To assemble:
  • Pita bread
  • Fresh tomatoes, seeded and diced
  • Red onion, sliced thin
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Meanwhile, chop the cucumber into small pieces. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, chopped cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Remove the chicken from the refrigerator. Add 1 tbsp. vegetable oil to a large skillet over medium-high heat, and cook until done, about 7 minutes. Transfer to a plate and let rest for 5 minutes. 

Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Source: Adapted from The Girl Who Ate Everything

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